These Vegan Burger-Stuffed Zucchini Boats are a brilliant plant-based main or side dish. They’re packed with flavour, high in fibre, and ideal for using up those extra zucchinis during courgette season!
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Why You’ll Love This Recipe
This easy vegan recipe combines the meaty texture of plant-based burger patties with sautéed courgette pulp, potato flakes, and a crispy topping for a satisfying dish that’s great for meal prep, picnics or a weeknight dinner. These Vegan Zucchini Boats are also:
- Totally vegan & dairy-free
- Great for using seasonal courgettes
- Family-friendly
- Freezer-friendly (just reheat before serving)
- Perfect for meal prep or summer gatherings
About the Recipe
Courgette (or Zucchini, for our American friends) is a deliciously satisfying veg that you can make into a wonderful meal with this recipe - it comes together in no time, it only requires 5 ingredients and it tastes great too!
This amazing zucchini dish is a wonderful addition to dinner for any household. The thing that we really love about them, aside from how incredible they taste, is how versatile they are. You can add them to a smaller meal as a hefty side dish, or they could be the main part of a large family meal.
To enhance this recipe, you could try making a small amount of marinara, and serving it warm to dunk the zucchini in - it’s a simple addition, but one that could really elevate this dish.
It’s worth saying, though, that the meal truly doesn’t need it - the zucchini is always succulent and soft!
How To Make Burger Stuffed Zucchini
1. Prepare the zucchini
Wash the courgettes, trim the ends, and cut each into two equal halves lengthwise. Carefully scoop out the inner white pulp using a spoon or melon baller, leaving about ½ cm thickness around the edges to form sturdy "boats".
2. Cook the pulp
Roughly chop the scooped-out pulp and sauté it in a pan with a clove of garlic and a pinch of salt until soft. Allow it to cool, then blend it until smooth.
3. Make the stuffing
In a large bowl, crumble the plant-based burger patties using a fork. Add the blended courgette pulp and the potato flakes. Mix until well combined. Let the mixture rest for 10 minutes to firm up. (If it feels too wet, stir in more potato flakes.)
4. Preheat the oven
Set your oven to 180°C (355°F).
5. Stuff the courgettes
Place the courgette boats on a lined baking tray, season with a little salt, and fill each with the burger mixture (roughly ¼ of the mix per piece).
6. Add topping
Sprinkle each stuffed zucchini with crushed cornflakes or breadcrumbs. Optional: Add a little vegan grated cheese and a drizzle of olive oil.
7. Bake
Bake in the preheated oven for 25–30 minutes, or until the courgette shells are soft and the tops are golden. For a crunchier finish, switch to grill mode in the last 5 minutes. This will give you a delightfully crunchy top, especially if you used cheese!
8. Serve
Enjoy these burger-stuffed courgettes hot or at room temperature with a crisp salad or some roasted vegetables.
Tips & Notes
- Potato flakes are used here to bind the filling without eggs – add more if the mixture is too moist.
- Swap courgettes for marrow or round zucchini for a variation.
- Try different flavour profiles by using spicy burger patties or mixing in herbs like parsley or oregano.
5-Ingredients (Vegan) Burger Stuffed Zucchini Recipe
Looking for More Vegan Zucchini Recipes?
Try these next:
- Zucchini and Paprika Pastry Rolls
- Vegan Courgette Parmigiana
- Air Fryer Zucchine alla Scapece
- Vegan Courgette & Potato Cakes
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Tag your creations with @avegtastefromatoz on Instagram! I'd love to see your version of this summery vegan recipe. 🌱
#VeganStuffedZucchini #VeganCourgetteRecipes #PlantBasedDinners #EasyVeganMeal #StuffedZucchiniBoats #SummerVeganFood
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